Last night’s pizza effort aimed to reproduce what we used to get at Carmen’s in my home town of Evanston, specifically the stuffed variation (which unlike in many recipes for “stuffed pizza” did not sit under a top layer of dough). James McNair’s book, about as old as my memory of the model pizza, provided the dough recipe and basic technique. The end result was not bad! The dough could have been a bit thinner (cook’s error) and more buttery (substitute butter for some of the olive oil), and the cheese (low moisture mozzarella) ran a bit. Will have to research how to fix the cheese, but glad one of the great taste memories of my childhood is not too far off. PS. if you’re not in Chicago and not inclined to cook, decent approximations can be had at Uno’s or via fedex from Tastes of Chicago.